Rinse the lentils and rice separately under cold water until the water runs clear. Set each aside.

In a medium pot, bring 3 cups of vegetable broth to a boil. Add the lentils, reduce the heat to a simmer, and cook for 15-20 minutes or until tender but not mushy. Drain and set aside.

In the same pot, add the rinsed rice along with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the water is absorbed.

While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

Add the minced garlic, ground cumin, smoked paprika, ground coriander, and ground cinnamon to the skillet. Stir and cook for 1 minute until fragrant.

Add the cooked lentils to the skillet and stir to combine with the onion and spices. Season with salt and black pepper to taste.

Once the rice is cooked, fluff it with a fork and gently mix it into the lentil mixture in the skillet.

Add the diced tomatoes, chopped parsley, and chopped mint to the skillet. Stir to combine and cook for 2-3 minutes to warm through.

Remove the skillet from heat and squeeze the juice of 1 lemon over the dish. If desired, sprinkle crumbled feta cheese on top before serving.

Serve warm and enjoy your Mediterranean Lentils and Rice!